Tomato Salad with Parmesan Crust (inspired by Nigel Slater)

One portion is 6pp/approx.250kcal


You Will Need : (For 2 portions)

600g cherry tomatoes

Sprig of fresh basil

2 medium/large tomatoes

2 crumpets

(I used 40g crumpets at 2pp each)

20g parmesan cheese


1 reduced fat mozzarella ball (125g drained)

(I used a Sainsbury's version which is 6pp)

Rocket leaves

Black pepper

2 teaspoons Balsamic glaze

(This is a rich, sweet syrup, so use sparingly)


(NB. if you are following a Filling & Healthy day, leave out the parmesan and swap the mozzarella for cottage cheese, then this recipe will work for you).


Pop all the cherry tomatoes into a large, flat dish. Tear the basil over the top and cut the large tomatoes into 8 chunks each.

Place the crumpets into a food processor and blend until you have chunky crumbs. Grate the parmesan into the mixture. Blend again to distribute the cheese evenly.

Spoon the cheesy breadcrumbs evenly over the tomatoes in a thin layer.

You should have a lovely savoury crumble.

Spray with a little Frylight oil before placing unter a medium grill, quite far from the heating element for 15-20 minutes. This ensures that the tomatoes heat through gently without the crumpet-crumb topping burning.

You should end up with a golden, crispy topping and warm, sweet tomatoes underneath.

Arrange evenly into two serving dishes.

Scatter with small handful of rocket. Tear the mozzarella (it looks so much more rustic), and add a few more fresh basil leaves. Season with a little freshly ground black pepper. Finally, drizzle with 1 teaspoon of balsamic glaze per portion for a spectacular finish.